- 4 quarts 1/2-inch bread cubes
- 1/3 cup dried parsley flakes
- 2 teaspoons salt
- 2 teaspoons rosemary, crushed
- 2 teaspoons ground thyme
- 1 teaspoon ground sage
- 1/2 cup CRISCO® All-Vegetable Shortening or CRISCO® Stick
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped celery with leaves
- 1 1/2 cups chicken broth
- 1 turkey (14 to 15 pounds)
- For basting, CRISCO® Butter Flavor All-Vegetable or CRISCO® Butter Flavor Sticks
- Preheat oven to 325 degrees.
- Combine bread cubes and parsley in a large bowl. Blend salt, rosemary, thyme, and sage; add to bread cube mixture and toss to mix.
- Melt CRISCO(R) Shortening or CRISCO(R) Shortening Stick in a skillet over medium heat. Mix in onion and celery; cook for 3 minutes, stirring occasionally. Toss with the bread mixture. Add chicken broth, mixing lightly until ingredients are thoroughly blended.
- Rinse turkey with cold water; pat dry, inside and out, with paper towels. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.
- Place turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in the thickest part of the inner thigh muscle; be sure tip does not touch bone.
- Roast in 325 degree oven for 4 to 5 hours or until thermometer registers 180 to 185 degrees; baste frequently with melted CRISCO(R) Butter Flavor Shortening or CRISCO(R) Butter Flavor Stick during roasting.
- Remove stuffing immediately from bird. For easier carving, let stand 15 to 20 minutes after removing from oven.